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Journal Abstract Search

1500 related items for PubMed ID: 28472867

  • 1. Effects of whey and soy protein addition on bread rheological property of wheat flour.
    Zhou J, Liu J, Tang X.
    J Texture Stud; 2018 Feb; 49(1):38-46. PubMed ID: 28472867
    [Abstract] [Full Text] [Related]

  • 2. Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough.
    Petrović J, Pajin B, Lončarević I, Šaponjac VT, Nikolić I, Ačkar Đ, Zarić D.
    Food Sci Technol Int; 2019 Mar; 25(2):130-140. PubMed ID: 30249116
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  • 3. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM, Bean SR, Herald TJ, Aramouni FM.
    J Food Sci; 2012 Jun; 77(6):C684-9. PubMed ID: 22671523
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  • 4. Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.
    Adams V, Ragaee SM, Abdel-Aal EM.
    J Sci Food Agric; 2017 Jan; 97(1):191-198. PubMed ID: 26969875
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  • 5. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior.
    Katyal M, Singh N, Virdi AS, Kaur A, Ahlawat AK, Singh AM, Bajaj R.
    J Food Sci; 2020 Jan; 85(1):65-76. PubMed ID: 31869859
    [Abstract] [Full Text] [Related]

  • 6. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.
    Yuan B, Zhao L, Yang W, McClements DJ, Hu Q.
    J Food Sci; 2017 Sep; 82(9):2041-2050. PubMed ID: 28753727
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  • 8. Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes.
    Beck M, Jekle M, Becker T.
    J Sci Food Agric; 2012 Feb; 92(3):585-92. PubMed ID: 21953245
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  • 10. Rheological and microstructural characterization of wheat dough formulated with konjac glucomannan.
    Meng K, Gao H, Zeng J, Zhao J, Qin Y, Li G, Su T.
    J Sci Food Agric; 2021 Aug 15; 101(10):4373-4379. PubMed ID: 33417243
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  • 11. Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour.
    Pătraşcu L, Banu I, Vasilean I, Aprodu I.
    Food Sci Technol Int; 2017 Mar 15; 23(2):142-155. PubMed ID: 27565175
    [Abstract] [Full Text] [Related]

  • 12. Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics.
    Bian X, Xing TL, Yang Y, Fan J, Ma CM, Liu XF, Wang Y, He YY, Wang LD, Wang B, Zhang N.
    J Sci Food Agric; 2023 Jan 15; 103(1):118-124. PubMed ID: 35811466
    [Abstract] [Full Text] [Related]

  • 13. Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality.
    Zhang P, Jondiko TO, Tilley M, Awika JM.
    J Sci Food Agric; 2014 Oct 15; 94(13):2801-6. PubMed ID: 24591045
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  • 18. Correlation analysis of protein quality characteristics with gluten-free bread properties.
    Horstmann SW, Foschia M, Arendt EK.
    Food Funct; 2017 Jul 19; 8(7):2465-2474. PubMed ID: 28627579
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  • 19. Effect of soy protein hydrolysates incorporation on dough rheology, protein characteristic, noodle quality, and their correlations.
    Guo X, Sun X, Zhang Y, Zhu T.
    J Food Sci; 2022 Aug 19; 87(8):3419-3432. PubMed ID: 35788935
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  • 20. The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality.
    Atudorei D, Atudorei O, Codină GG.
    Plants (Basel); 2022 Apr 30; 11(9):. PubMed ID: 35567225
    [Abstract] [Full Text] [Related]

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